Apple-Spice Granola Bars

After examining the contents of the pantry, I realized there were enough ingredients to make homemade granola. It’s not exactly healthy, but I’d like to think it’s at least healthy-ish.

Doug liked it - especially served with a scoop of vanilla ice cream!


Feel free to add your favorite spices, nuts, or dried fruit to the mix to jazz things up!

Homemade Apple-Spice Granola Bars

Apple-Spice Granola Bars

Yields 16-18 pieces              

Ingredients:

6 tablespoons unsalted butter

¼ to 1/3 cup loosely packed light brown sugar

2 to 3 Tbsp. maple syrup, honey, agave syrup, or brown rice syrup

2 medium apples, washed, cored, unpeeled and grated – excess moisture squeezed out

2 cups instant oats (4 to 5 pouches)

2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cardamom

¼ tsp. ground ginger

1/4 teaspoon salt

Optional additions: 2 to 3 Tbsp. of chopped nuts, seeds, or dried fruit for a different flavor.


Directions:

Arrange a rack in the middle of the oven and heat to 350°- 375° F, depending on your oven. 


Line a 9x13-inch baking dish with parchment paper, making sure there is excess paper hanging over the 2 long sides; set aside.


In a small saucepan melt the butter with the sugar, and syrup (or honey) over medium heat, stirring, until the butter is melted. Remove from the heat. 

Shredded apples 

Place the grated apples and oats in a large bowl. Stir in the spices, salt, and nuts, seeds, or dried fruit, if using. Stir to incorporate. Pour the sweetened butter mixture over the apple mixture. Stir until apples and oats are completely coated.

Granola mixture

Using a spatula or the back of a spoon, spread and evenly press the mixture into the prepared baking dish. Bake until the edges begin to turn golden brown, about 30 to 35 minutes.

Granola done baking

Remove pan from oven and allow granola to cool in the baking dish for 15 minutes. Remove the granola slab from the pan by grasping the excess parchment and lifting it out. Place on a cutting board and cut into 16- 18 bars.

To store: The bars can be stored in an airtight container at room temperature for up to 4 days. They can also be tightly individually wrapped in plastic wrap.